6 Cloves Garlic 1 Ounce Peeled Ginger 1 Shallot 4 Cups Chicken or Vegetable Broth 3/4 Cup Soy Sauce 1/2 Cup Sake 1 Tablespoon Sesame Oil
Plate #1
8 Ounces Baby Broccoli 2 Heads Baby Bok Choy 3 Ounces Shiitake Mushrooms
Plate #2
1/2 Onion 1 Stalk Celery 3 Ounces Red Cabbage 1 Red Jalapeno Pepper
Measure and peel garlic, shallot and ginger.
Rough chop the garlic, ginger and shallot; place into a small sauce pan.
Add broth to the pan.
Bring ingredients to a boil.
Boil for a couple of minutes and remove from heat.
Let broth cool while preparing the rest of the recipe.
This is baby broccoli.
You can use regular broccoli if you like.
Rinse off the broccoli.
Cut bok choy into quarters.
Wash well in cold water.
Rinse off and dry shiitake mushrooms.
Place mushrooms, bok choy & broccoli onto plate.
Slice celery very thin on the bias.
Slice onion thin.
Slice cabbage and jalapeno thin.
Place celery, cabbage, onion, and jalapeno onto a second plate.
To make sukiyaki broth:
Strain cooled broth into a larger pan.
Press firmly on the cooked garlic-shallot mix in the strainer to extract all of their flavors into the broth.
Add sake, soy and sesame oil to the pan.
Bring all ingredients to a boil.
Add vegetables from the second plate to the pan.
Mix ingredients a few times.
Add vegetables from the first plate to the pan.
Cover the pan and bring ingredients to a boil.
Boil vegetables for three or four minutes.
Remove a piece of broccoli to test for doneness.
Serve vegetables in a bowl with a few tablespoons of broth.
New Taste Thinking:
I know that this looks like a lot of soy sauce, and it is. In reality only a small amount of the broth sticks to the vegetables. The broth remaining in the bowl is not like a soup and you would not eat it with a spoon as you would with other soups or broths. Feel free to add diced tofu or noodles to the broth if you like.
